Monday, June 03, 2013

Creamy Avocado and Cucumber Salad

I could have just eaten a salad of avocado and cucumbers. It was really yummy. The feta added a salty goodness, so I did not add extra salt. Honestly I didn't even add the olive oil. I thought the lime juice was enough. Actually this could totally be a dip of some type as well. You know if you ever get to the nachos.

Creamy
Avocado and Cucumber Salad

From Food 52

Ingredients

• 2 large
cucumbers

•
Salt

• 2 ripe
avocados

•
1/2 cup chopped
mint

•
Juice and zest of 1/2 lime

•
4 ounces
feta cheese, diced

•
2 tablespoons
olive oil

• 2 tablespoons
lime juice

• Pepper
to taste

Directions

1.Peel the cucumbers, cut them in half lengthwise and scrape out
the seeds with a teaspoon. Cut cucumbers into 1/2-inch pieces and put in a
colander. Generously sprinkle with salt and let sit in the sink for 30 minutes
to drain. This will prevent your salad from getting watery. Quickly rinse and
blot dry with paper towel.

2.While cucumbers are draining, dice the avocados into 1/2-inch
pieces and put into a salad bowl. Drizzle with lime juice and toss gently.

5.Add drained cucumbers, mint, feta cheese and dressing to the
avocados and gently combine. Add pepper (or lemon pepper) to taste. Cover and
let stand in refrigerator for about 30 minutes to allow the flavors to blend.

If you feel like
impressing your guests (or just having a fancy meal), try to make domes using a
ring mold. Fill the ring mold with the salad, and then remove the mold. It's a
great way to structure your food and enhance the presentation of your plate!